Bacon and Smoked Gouda Pizza

Bacon and Smoked Gouda Pizza

This is truly an amazing pizza recipe. All the of the toppings have a slight smoky flavor with bacon and smoked gouda bringing a rich flavor that creates one of the most unforgettable pizza experiences. Caramelize the vidalia onions in bacon fat to to bring even more flavor to the whole pizza. This pizza does require more prep work than most but it is truly worth it.

Ingredients

Tools Used

Directions

  1. Make and proof dough as per instructions (2-3 hours).
  2. Preheat oven to 400°F (205°C).
  3. Slice and caramelize onions as per instructions (45 minutes).
  4. Slice and roast tomatoes as per instructions (30 minutes).
  5. Cook bacon as per instructions (20-30 minutes).
  6. Preheat oven and baking stone to 550°F (288°C) for 45 minutes.
  7. Form dough on lightly floured wooden pizza peel to 12-13″ circle.
  8. Add slices of roasted tomatoes to dough.
  9. Add caramelized onions as evenly as possible to dough.
  10. Add smoked gouda and fresh mozzarella evenly.
  11. Lastly add bacon.
  12. Bake on baking stone for approximately 5 minutes until golden crust and bottom. Use pizza peel to remove pizza from oven.
  13. Allow to cool for two minutes before cutting.

Photos

bacon-smoked-gouda-caramelized-onions-pizza-topping
bacon-smoked-gouda-caramelized-onions-pizza-topping4
bacon-smoked-gouda-caramelized-onions-pizza-baking

  • Eric

    A lot of prep between the onions, tomatoes, and bacon for this one. Looks good though. Can any of these be refrigerated and used the next day? That way I’m not working on onions, tomatoes, and bacon for almost 2 hours in one day.

  • http://www.thehomepizzeria.com/ Brian@TheHomePizzeria

    Hi Eric, 
    Yes this pizza requires some extra prep time than most. Its one of my favorites though. Everything can’t be made ahead of time however I wouldn’t make the tomatoes more than a day before though and leave them on the parchment paper and cut around to fit in your container. As for the dough that can be made a few days ahead of time. http://www.thehomepizzeria.com/pizza-dough/retarding/
    Good luck and let me know how it turned out!
    -Brian

  • Eric

    Thanks for the help. I prepared the onions and bacon the day before, used the fat from the bacon for the onions, great idea. Strangely it was my first attempt at using tomatoes in this way and first time with cheese in chunks letting it melt over the pizza, usually just grated in the past. I’d put another ounce or two of cheese on in the future for personal preference.
    As far as the taste though, it was excellent. I’m going to be using your site quite often in the next couple months really learning how to make a proper pizza. Thank you for the help so far and for making such a great site.

    • http://www.thehomepizzeria.com/ Brian@TheHomePizzeria

      @Eric Great to hear, I’m glad you enjoyed the pizza and that it was a success! Leaving the cheese in small chunk as opposed to grating it keeps less heat from getting to the cheese and destroying the flavors and removing moisture. I look forward to hearing about your future creations.

Close
Support The Home Pizzeria
Follow us on Facebook or Twitter
   

OR

Shop on Amazon through our banner links
Try Amazon Prime 30-Day Free Trial